The effect of application of chicken gelatin on reducing the weight loss of beef sirloin after thawing

HIGHLIGHTS

• who: Jakub Martinek and collaborators from the Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova , have published the paper: The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing, in the Journal: Polymers 2022, 3094 of 23/06/2022
• what: The aim of this work is to reduce these losses by using gelatin coatings. The aim of this paper is to reduce the weight loss of beef after thawing by applying a polymer solution based on gelatin prepared from chicken byproducts . . .
  

   

  

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